Vegan Mushroom Walnut Bourguignon.. What could be better on a cold winter night?
It doesn’t exactly get cold here in Los Angeles but it did dip down to 40F the other night and let me tell you, I was freeeeeeeezing. Cue Netflix, comfy socks, and a hearty stew that’s easy to make (with wine in it!)
I’m kind of a sucker for any dish with wine it in. A splash for the meal, a couple a sips, another splash for the meal, a few more sips. You get the idea. Cooking with wine is FUN! (Also very tasty!)
Vegan mushroom bourguignon is hearty, satisfying, and soooo flavorful. I’ve been obsessed with this dish since the first time I tried it. Despite not being able to actually pronounce the name, I set out to create my own version. I added mushrooms for extra crunch and meatiness and more red wine than it typically calls for, because YUM.
I paired the vegan mushroom walnut bourguignon with a bowl of fluffy cauliflower mashed potatoes to keep it light, yet satisfying.
The best part? The whole meal comes together in just 30 minutes making it the perfect dish to serve for dinner parties. You’ll have plenty of time to spend with guests and won’t have to slave away in the kitchen all day!
Bourguignon is traditionally made with beef, but this vegan mushroom walnut bourguignon is so much better! For starters, it doesn’t take hours to braise. Who has time for that? It’s also better for your health, the environment, and of course, the cows
Plus the mushrooms and walnuts are so meaty and satisfying, this dish definitely doesn’t sacrifice flavor. I’m a huge fan of using mushrooms as a “meat” replacement. I also use mushrooms in our Vegan Zucchini Lasagna, Vegan Baja Fish Tacos, and Vegan Portobello Lentil Shepherd’s Pie!
If you try this vegan mushroom walnut bourguignon, rate it in the comments and tell us how yours turned out! While you’re at it, tag a photo #carrotsandflowers on Instagram so we can see! We love it when y’all do that. 🙂
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- 2 pounds mushrooms, thinly sliced
- 1 cup chopped walnuts
- 2 small carrots, finely diced
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1½ cups full-bodied red wine
- 2 cups vegetable broth
- 2 Tbsp tomato paste
- 1½ teaspoons fresh thyme leaves + sprigs for garnish
- 2 Tbsp chickpea flour
- 2 tablespoons olive oil
- 2 tablespoons melted vegan butter
- 1 cup pearl onions, peeled
- salt and pepper to taste
- For the Cauliflower Mash
- 1 head cauliflower florets
- 2 potatoes, peeled and chopped
- ¼ cup almond milk
- 2 Tbsp vegan butter
- salt + pepper to taste
- Heat 1 Tbsp oil in a large sauce pan over medium high heat. Sear the mushrooms and pearl onions for 3-4 minutes until they become darker. Before the mushrooms release water, remove them from the pan and set aside.
- Reduce heat to medium and add another Tbsp olive oil to the pan. Throw in the onion, carrots, thyme, salt + pepper and cook for another 5 minutes. Stir in the garlic and walnuts and continue cooking for 4-5 minutes more.
- Pour 1 cup of the wine into the pan and turn the heat back up to medium high. Reduce the wine by half, stirring often. Be sure to frequently scrape the bottom of the pan.
- Add the tomato paste and vegetable broth. Stir until evenly mixed then add the pearl onions and seared mushrooms. Pour in the remaining ½ cup of wine and reduce heat to medium low. Simmer for 12-15 minutes until the onions begin to soften.
- Meanwhile, bring a small pot of water to boil and throw in the cauliflower and potatoes. Boil for 8-10 minutes until fork tender. Drain then add to a food processor bowl with the vegan butter, almond milk, salt + pepper. Process for 2-3 minutes until smooth and fluffy.
- In a small bowl, whisk together 2 Tbsp melted vegan butter and the chickpea flour. Stir the mixture into the mushroom bourguignon pan to thicken the gravy. Add more thyme, salt, or pepper to taste and continue simmering for another 5 minutes. If the gravy is too thick, add more wine. If it’s thin, boil down until it reaches your desired consistency.
*Wheat flour may be substituted for chickpea flour
*Recommended mushrooms are crimini and baby portobellas
*Recipe heavily adapted from Smitten Kitchen
vegan mushroom walnut bourguignon vegan mushroom walnut bourguignon vegan mushroom walnut bourguignon